Heritage of Heirloom Rice varieties of Sri Lanka

As a main staple food of Sri Lanka rice has been performed an amazing role in the country to feed the nation since ancient time. According to the historical evidences rice cultivation in Sri Lanka has long history. This is mainly due to Sri Lanka is an agricultural country from its beginning. Based on ruins like painted clay dishes found in historical mining has proved that rice cultivation was occurred during 900-600 B.C. Once the “Arya” community was established in Sri Lanka rice cultivation was modernized according to the traditional knowledge and farming systems practiced in India. They had selected suitable lands surrounded to Kala and Malwathu oya and Walawe, Manik, Kirindi and Kumbukkan rivers for their establishment mainly considering the farming. They cultivated rice in low land puddle fields and upland areas. According to “Mahawanshaya” and some folklore most of the Sri Lankans life style purely based on agriculture. Under such situation rice cultivation got considerable position within the society. During the period of king Paduwasudeva inbetween 504-474 BC., according to documentary

evidence revealed that farmers were cultivating rice, quantity in more. According to the history grandson of Panduwasudeva who ruled the

country between 377-367 BC had constructed Abhaya wewa (a big water reservoir) and has given large contribution to rice cultivation. Most of the rulers who governed the country gave their immense support to develop and improve the rice cultivation by constructing massive irrigation structures, reservoirs and interconnected canals. When move into the deep of the knowledge there is a famous Buddhist concept called “Wawai dagabi, gamai pansali (a Lake and Sthupa, a village and temple), which has implements by king Devanampiyathissa (267-307 BC). That concept was exercised here after arrival of arihath Mihindu thero. During king Dutugamunu (161-137 BC) who has given massive contribution to the rice cultivation is remarkable. Mahawanshaya and Sihalawaththupakaranaya revealed that Al wee (Hal wee) and Mada wee were mostly cultivated in both upland and low land rice fields. It is reported that three agro seasons namely Pita dada hasa (Maha season), Made hasa (Mid season) and Akala hasa (Yala season) during the governance period of king Sirimegavanna (303-331 AC) and rice was cultivated even in the mid season. The golden era of traditional rice cultivation was the period of the great king Parakramabahu (1153-1186 AC). During his period Sri Lanka is well known by “Peradiga danyagaraya” (Granary of the East). An ancient book “Poojawaliya” written in 13

th centaury

reported about some traditional rice varieties Rathel, Heenati and Maa wee and about respective nutritional and medicinal properties. Famous Buddhist texts “Saddharmalankaraya” describe the merits of alms offered with rice prepared from such traditional paddy varieties. Robert Nox reported in his book “Eda heladiva” in 1680, some rice cultivars like Maa wee, Hathiel, Honderawalu, Heenati and Alpankal have been grown in puddle muddy paddy fields and Goda wee has been cultivated as upland chena cultivation. After 1505 AC rice cultivation was affected adversely due to foreign invasion to the country by Portuguese, Dutch and British. They promoted plantations crops like cinnamon, tea, rubber coconut, cinchona and coffee and there by farmers neglected to cultivate rice. Rice cultivation was further de-motivated because of some rules and regulations of British colonization. However farmers in rural areas used to grow some traditional rice varieties for their consumption and these varieties transfer from one generation to another. Some varieties of rice have been passing down for generations and are called traditional or indigenous or heirloom varieties. Large number of varieties was derived through changing and evolution by natural selection and intended selection by the ancestors.

Figure 1 Panicle of Thatu wee

Around 300 traditional rice varieties were displayed In Kandy Agro Horticultural and industrial exhibition in 1902 by Government agent Mr. Nugawela Dissawe. It was documented in journal Tropical Agriculturist in April, 1924 by Mr. W. Molagoda. Elliot in 1913 recorded the paddy production in half decade starting from 1851 was 0.114 million tons per year and Bevan (1914) recorded the yield of these traditional varieties were low. Out of large number of varieties some name of them are listed in table 1. It is believed that the names of varieties are derived from names of founders, locations invented, age, morphology and nature of varieties etc. Based on the foreign rules rice cultivation was neglected and all most all existing cultivated varieties were mixtures. Anonymous (1914) reported seed selection of Hathial as the initiation of rice varietal improvement in Department of Agriculture. Subsequently DOA started to purify them in 1920/30s based on the pure line selection. Most of these purified varieties through pure line selection are now being cultivated by farmers. Table 1. List of some traditional rice varieties in Sri Lanka

Al wee Gonabaru Kuru Hondarawala Polon wee Akuramboda Guru podi wee Kuru ma wee Pulli wee Alagu samba Guru wee Kuruluthuda wee Pushpa raga Alagu samba Haal sudu wee Lumbini Puwak mal wee Allei perumal Han Kauan Ma doluwa Ran suwendel Andunu kotan Hapumal wee Mada el Rasna vaalu Askarayal Hata da wee Mada thawalu Rata thawalu Athka wee Hathi el Madei Karuppan Rath el Bala dik wee Heen deveradhari Maha maa wee Rath Handirin Bala goda wee Heen dik wee Manikkam Rath kanda Bala Ma Vee Heen Handiran Masuran Rath Kara Bala murunga Heen rath el Moddi samba Rath karael Bala samba Heen samba Molagu samba Rath Kunda Bala sudu kara al Heen sulai Moli karuppan Rath Mada al Bala thatu wee Heen suvuru wee Molligoda Rath ruwan Bandara haththawa Hela el Mookala Vee Rath thambili el Bata kiri el Hondarawalu Motakarupan Rath thunda Batapola wee Induru kara el Mudati Vee Rathkaya Batapola el Kaha el Mudu kiri el Rathu bala wee Batu el Kaha ramanan Muppan gan Rathu Kurumba Beheth heenati Kahata el Murunga Rathu Sooduru Cheenati Kahata samba Murungakayan Rathu Vee Dahanala Kahata wee Muthu manikkam Seenadi Dampata podi wee Kahawanu Muthu samba Sinna karuppan Dandu maara Kal wellai Niyan wee Siththarakali Danduwel Kalu bala maa wee Nugapath El Sivuru wee Deman wee Kalu Bala Vee Oddawalan Suramaniyam Deveradhari Kalu handiran Pachchaperumal Sudu al Dik heenati Kalu heenati Palasithari Sudu heenati Dik wee Kalu Kanda Palatuwa maa wee Sudu Maa Wee Dosthara heenati Kalu Kunda Panduru wee Sudu mada el Dothalu wee Kalu Lara Panniu Vee Sudu Mala Wariyoj Duru samba Kalu samba Peria karuppan Suduru samba Gal hondarawalu Katta manjal Periavellai Suduru wee Gal siyambala Keeri murunga Perun Nalli Sulai Galwaka Kiri Kurumba Pihatu wee Suwanda samba Gambada heenati Kiri murunga Pinna El Suwandel Gambada samba Kiri Naran Podi Heenati Thatu wee Ganlhumba El Kiribam el Podi wee Thawalu Heenati Girisa Wee Kota kekulu Pokkali Unakola samba Goda heenati Kota thawalu Pokuru wee Valihandiran Goda manel Kothyaran Polael Vellakayan Goda wee Kottayar Wanni dahanala

The second group is “Dal wee” which seeds can be passed through a small mesh because of small in size. Usually they can be harvested within 2 to 2½ month period. It is believed that they are originated from group of El wee. “Heenati” is also large group with the meaning of thin grains. They are Heenati, Kalu heenati, Rathu heenati, Sudu heenati, Nandu heenati, Nandu wedha heenati, Dik heenati, Podi heenati, Maha heenati, Bada heenati, Thawalu heenati, Mada heenati, Dosthara heenati, Gam heenati, Mathale heenati, Matara heenati and Wanni heenati etc. Those different varieties were identified to cultivate in different climatic zones and seasons such as, soil conditions, water supply and drainage levels, etc. In ancient time farmers were used to cultivate some varieties in the Chena cultivation specially in El chena distributed in Sabaragamuva province while in central hilly area it is named as Polael chena. Farmers have selected special El wee varieties for this cultivation. Madathawalu is one of the Heenati variety which grows well in the Central Province and in the hilly areas of the country. As per the farmers experiences Rathkandu and Kalkandu are both suitable for cold areas while El Vee is suitable for dry and hilly areas. In addition Goda manel, Goda heenati and Niyan wee is suitable for dry areas. Next to the “El Wee", the most popular variety group was "Maa Wee". They used to be cultivated only in Maha (major) season. The reason was that "Maa Wee” varieties are photoperiod sensitive because the panicle initiation has to meet short daytime for the flowering initiation. The traditional farmers of the country start Ma wee cultivation during August to mid of September. Usually rivers overflow annually and make fertile organic matter enrich soil in these low lands. Hence Maa Wee cultivation is most popular. Generally "Maa Wee" varieties have strong root systems and healthy tillers. The plant is able to regenerate new tillers after the flood under the fertile condition. It is popular in districts of Rathnapura, Kalutara, Galle, Gampaha and Matara. In addition, it was reported that "Maa Wee" was cultivated in the areas of Digamadulla and Trincomalee also. There are various Maa wee varieties, ie. Maha maa wee, Sudu maa wee, Kuru maa wee, Bala maa wee, Kalu bala maa wee and Palatuwa maa wee etc. Frequent floods are common during Yala (minor) season in the South-West Zone of the country parallel to the South-West monsoon rains. Farmers are aware of cultivation in Yala season in district like Kalutara, Galle, some parts of Rathnapura and in the general South-West Zone which extent up to Kurunegala bearing rather risky cultivation under heavy rainfall. Therefore they had cultivated “Deweddari and "Yal Samba”. Based on farmer’s experiences, they select most suitable traditional varieties for paddy filed. For an example, sandy soil was used for cultivation Rathkara and Veli Handirarran. During dry spells dried tank beds 'Wew Thavulu" or "Thavulu" land was allocated among the farmers on a quota basis. Farmers widely used Thavulu Heenati and "Muppangan” for this cropping system. This is short duration traditional variety which is suitable for dry period. It is able to grow with more tillers and grow up to above water level when the tank filled with water from the rain. At present generally the land extent in Yala and Maha seasons is covered by short-aged varieties. Table 2 shows popularity and diversity of traditional varieties over districts at present and past.

Table 2. Popular traditional rice varieties cultivated in different districts.

District Popular varieties in early generation Popular varieties at present

Nuwara Eliya Rathkandu, Kalkandu Sudu heenati, Sudu wee, Mudu

kiriel

Kandy Pihatu wee, Heen Handiran, Rath Handiran, Panniti wee, Bollu, Aththa

wee, Bala maa wee, Hondarawala, Kottiyaran, Mada el, Rath Mada el

-

Matale Rathu Kurumba, Kiri Kurumba, Rath Mada el -

Badulla Rath Kunda, Kalu Kunda, Mookala wee -

Anuradapura Murungakayan, Muppan Gan, Thawalu Heenati, Dahanala, Pachcha

Perumal

-

Polonnaruwa Murungakayan, Muppan Gan, Thawalu Heenati, Dahanala, Pachcha

Perumal

Suwendel

Trincomalee Pihatu wee, Heen Handiran, Rath Handiran, Panniti wee, Bollu, Aththa

wee, Bala maa wee, Hondarawala, Kottiyaran

Kalu heenati, Mada thawalu,

Pachchaperumal, Kuruluthuda

Jafna Ilan Kayan, Perun Nalli, Modei Karupan, Sudu Mala Wariyar Motakarupan, Periawellai

Kurunegala Ilan Kayan Pachchaperumal, Suwendel, Kalu

District Popular varieties in early generation Popular varieties at present

heenati, Sudu heenati, Rath

suwendel

Kegalle NAD Suwendel

Rathnapura Pihatu wee, Heen Handiran, Rath Handiran, Panniti wee, Bollu, Aththa

wee, Bala maa wee, Hondarawala, Kottiyaran, Kaha Ramana, Nandu

Hondarawala,kahata wee, Sudu wee, Mudali wee, Galwakka, Sulai,

Gonabaru, Deveradderi, Kuru Honadarawala, Rata Thawalu, Kirinaran,

Rath Kunda, Kalu Kunda, Mookala wee, Ganthumba el, Kiri Baru el,

Batu el, Pinna el, Nugapath el, Suwendel, Pola el

-

Gampaha Muthu Samba, Maha Maa wee, Sudu maa wee, Kuru Maa wee, Muthu

Manikkan, Grissa wee, Rasna walu, Danduwel

Suwendel, Sudu heenati

Colombo Muthu Samba, Maha Maa wee, Sudu maa wee, Kuru Maa wee, Muthu

Manikkan, Grissa wee, Rasna walu

-

Kalutara Pihatu wee, Heen Handiran, Rath Handiran, Panniti wee, Bollu, Aththa

wee, Bala maa wee, Hondarawala, Kottiyaran, Muthu Samba, Maha

Maa wee, Sudu maa wee, Kuru Maa wee, Muthu Manikkan, Grissa

wee, Rasna walu, Kaha Ramana, Nandu Hondarawala,kahata wee,

Sudu wee, Mudali wee, Galwakka, Sulai, Gonabaru, Deveradderi, Vali

Handiran, Kalu Kanda, Lumbini, Batapola el, Rath Kara, Kota Thawalu,

Mada el, Kottiyaran, Danduwel, Rath wee, Ganthumba el, Kiri Baru el,

Batu el, Pinna el, Nugapath el, Suwendel, Pola el

-

Galle Pihatu wee, Heen Handiran, Rath Handiran, Panniti wee, Bollu, Aththa

wee, Bala maa wee, Hondarawala, Kottiyaran, Muthu Samba, Maha

Maa wee, Sudu maa wee, Kuru Maa wee, Muthu Manikkan, Grissa

wee, Rasna walu, Kaha Ramana, Nandu Hondarawala,kahata wee,

Sudu wee, Mudali wee, Galwakka, Sulai, Gonabaru, Deveradderi, Dik

wee, Suramaniyam, Vali Handiran, Kalu Kanda, Lumbini, Batapola el,

Rath Kara, Kota Thawalu, kuru Honadarawala, Rata Thawalu , Mada el,

Ganthumba el, kiri Baru el, Batu el, Pinna el, Nugapath el, suwendel,

Pola el

Suwendel, Mada thawalu, Batapla

el, Kurulu thuda

Matara Muthu Samba, Maha Maa wee, Sudu maa wee, Kuru Maa wee, Muthu

Manikkan, Grissa wee, Rasna walu, Kaha Ramana, Nandu

Hondarawala,kahata wee, Sudu wee, Mudali wee, Galwakka, Sulai,

Gonabaru, Deveradderi, Dik wee, Suramaniyam

Maha ma wee

Hambantota NAD Suwendel, Sudu heenati

Ampara NAD Suwendel

Mahawali

system

NA Suwendel Pachchaperumal,

Kuruluthuda

All Rathu Heenati, Kalu Heenati, Podi Heenati, Sudu Heenati -

NA-Not applicable, NAD-No available aata

Most of the varieties which are cultivated at present are able to cultivate in both Yala and Maha seasons. When

the study of above table some names of traditional varieties are modified from previously used names ie., Perun

Nalli, Modei Karupan, Pachchei Perunal in to Periawellai, Mottakarupan and Pachchaperumal respectively. In

addition large number of traditional varieties was cultivated in the past while at present it is restricted to few

varieties within the same district. Furthermore there was a large diversity of varieties in the Wet zone in the past

while comparatively low at present. According to statistics the extent of traditional varieties in the country was

0.83 % from total cultivated area of rice. The extent of most popular traditional varieties is shown in table 3.

Table 3. Cultivated extent of most prominent Sri Lankan traditional rice verities in year 2013

Traditional variety Cultivated extent (ha)

Pachchaperumal 607

Suwendel 243

Sudu heenati 182

Mada thawalu 94

Mudu kiriel 44

Kalu heenati 66

Sudu wee 35

Kuruluthudu wee 41

Batapola el 20

Rath suwendel 146

Murungakayan 1090

Though it gives low productivity farmers cultivate some selected traditional rice varieties because of their special characteristics. Out of them some varieties are rather popular among farmers. The major important of these plants are due to its medicinal and nutritional values. According to indigenous medicinal records traditional doctors used these varieties for preparing various formulations of herbal medicines. In addition some of them showed good grain quality attributes. Health concern properties of some traditional rice varieties are proven by several scientific research conducted by different research institutes. It is believed to improve the immune system of the human body and prevent many physical disorders. Generally house wives of farmers and indigenous doctors used these rice varieties to prepare “Peyawa” a medical drink, gruel prepared from rice either without adding anything else ("Lunu Kenda) or with the addition of juices from various flora and coconut milk ("Kola Kenda"). Heenati group was nominated as mostly used varieties for preparing indigenous medicines. Among Heenati varieties, Kalu Heenati is the most popular for preparing medicines. Specially Heenati rice was formulated with various juices to treat diabetic patients. Cooked rice of “El Wee" varieties was used for feeding expecting mothers and infants because of the ability of easy digesting and containing high nutrients. Nutrient value and some important health concern properties of traditional varieties are described in table 2. Suwendel

Its translated name implies the fragrant nature. This is a scented white pericarped short round (Samba) variety which is most suitable for cultivation under rainfed system in low country wet zone. The yield can be harvested within 3½ months period. It provides average grain yield about 40 bushels per acre. Amount of broken rice is lower than accepted value and appearance of milled rice is comparatively high. Cooked rice appearance and taste is higher than most of the other traditional varieties. Specially due to milky taste of cooked rice this is good source for festival occasions and ceremonies. This contains more carbohydrate, vitamin, fat and micro nutrients. Specially this is recommended to eat for hard working people. According to traditional medicinal activities, this variety is known to promote fair and glowing skin, improve the functioning of the excretory system, improve vocal clearity and enhance the male sexual potency and helps to control diabetes, ulcers and

constipation. Body and mental fitness is created when it use as congee or paste with Thala (Sesame), Kurahan (Finger Millet), Green gram with or another few rice

varieties. It reduces the high blood pressure while induce the nervous system of the human body specially the nerve cells connected to eyes and brain.

Figure 2 Suwendel

Rath suwendel This is popular traditional rice variety with medium red colour grain. Usually plant grows up to 120 cm along with 3 to 4 tillers. Rath suwendel is a 3½ months aged variety and it produces about 45 bushels per acre. The plant is resistant to blast disease and is recommended to cultivate in both Dry and Wet zones. The grain contain high amount of protein and zinc. In addition indigenous doctors used this variety for treating diabetes and oxidative stress. Specially this is suitable for making aromatic milk rice. Rath el

Rath el produces small size grains with white colour pericarp. It belongs to 3-3½

months age category and recommended for wet zone cultivation of the country. Plant height is around 120 cm and the yield is around 40 bushels per acre. It is moderately tolerance to submergence and saline conditions of rice fields. This is suitable to control cirrhosis, virus fever, skin rashes, diseases in urinary path way and prevent formation of stones in the urinary system. In addition this is recommended for patients who are suffering fever and diabetes. Cooked rice may have dull colour but it is slightly tasty and sticky. Pachchaperumal (Pachchaiperunel)

It is alternatively named as Siyapath el. The meaning of the word "Pachchaperumal" is that the Lord Budda’s color. It is a very popular variety in the whole Island. Pachchperumal is one of highly nuetriouse red rice variety which can be harvested within 3½ months period. The grain is medium in shape. During cooking it become a deep maroon color. Mostly this is cultivated in Yala season and it produces 30-35 bushels per acre grain yield. It contains more proteins, vitamins and micro nutrients, and is recommended for daily consumption. The grain is rich in anti oxidant agents. Ancient people used to give the cooked rice for occasions of alms giving. Some

sweets can be produced by using the flour of this rice grain. Intake of cooked rice of this variety helps to cool the body. This is good for

patients who are suffering from diseases like diabetes and cardiovascular, specially for the patients with high blood pressure. It can control the activity of nephrons and make proper function of excretory system. Some enzymes and hormones are producing for development of red blood cells. It helps to increase the production of insulin and reduce the production of thyroxin in the body. More nutrias gruel or congee can be produced by blending of this variety with some other rice varieties. Batapola el Batapla el is another 3½ months aged variety having red medium size grain. The culm height is around 150 cm along with approximately 6 tillers. The variety produces around 60 bushels per acre. Specially Batapola el is resistant to blast disease. Farmers who are in wet zone prefer to cultivate this variety in their paddy fields.

Figure 3 Rath suwendel

Figure 4 Rath el

Figure 5 Pachchaperumal

Figure 6 Batapola el

Kalu heenati The meaning of Kalu Heenati is that the "black and fine striped of the grain." This is 3½ months variety producing medium size red pericarped grain. Neither this is suitable for puddle muddy paddy lands nor for the iron toxic paddy fields. This variety can grow well in dry zone condition. Kalu heenati is moderately resistant to seedling Thirips. The culm is rather week and tall about 115-120 cm thereby it might lodge at mature stage. Grain yield is in between 30-50 bushels per acre but grain shattering at harvesting is slightly high. Palatability of cooked rice is rather low but it is highly nutrias because it is rich in minerals and micro nutrients including high iron and zinc content. This is recommended for daily consumption and lactating mothers due to nutritional value. It enhances immunity, physical strength and male sexual potency. High amount of fibre content helps to regulate the bowel movement and

constipation. The variety is very important as a medicine. Porridge made from Kalu heenati rice is highly recommended for hepatitis patients. Gruel of Kalu heenati is able to control the toxic effects of snake bites. In ancient time Kalu Heenati was a source for treating various ailments, specially for diarrhea, diabetes and cholesterol.

Rathu heenati Three to 3½ months aged red rice variety with medium size red grains. It is suitable to grow in both Yala and Maha seasons in all parts of Sri Lanka. It grows up to 150 cm along with 7-8 tillers per plant. The yield is around 50 bushels per acre. Cooked rice is slightly sticky but tasty. Grain of Rathu heenati is rich in iron zinc and natural antioxidents. In addition to that, it contains more fats. It is highly recommended for expecting mothers as well as the first meal of infants. It can be used to treat some disease like hepatitis and diarrhea.

Beheth heenati

This variety is mostly recommended for muddy puddle soil while in the sandy soil the growth would be reduced. Harvesting can be done within 3½ months in Yala season but rather shorter in Maha season. It is popular in South-West region of the island. The plant shows moderate height (112-115 cm). Tillering ability is rather low and a plant has approximately 10 tillers. It produces short round (Samba) type grains and the yield is around 30-40 bushels

per acre. During growing season this is resistant to blast disease. Congee is provided as medicine for removing snake toxins and for diabetes patients. Sudu heenati Though the name implies the white rice normally it produces red bold grains along with light straw colored hull. This can be grown in all parts of the island including under heavy rains and iron toxic conditions. The plant height might be extended up to 130 cm. Harvesting can be done within 4 months but in Yala it takes more than that.

Figure 7 Kalu heenati

Figure 8 Rathu heenati

Figure 9 Beheth heenati

Figure 10 Sudu heenati

Plant is well resistant for blast disease. The average yield is ranged between 35-45 bushels per acre which is the highest yielder among Heenti sub group and it can be cultivated well in organic condition. Taste of the cooked rice is slightly sticky but tasty. The nutritional and medicinal value of Sudu Heenati is considered as the highest. It is rich in vitamin E, high iron, high zinc and other natural antioxidants. It is proved that the variety is suitable for treating inflammations, diabetes, cancer, neurological diseases, cholesterol, constipation and oxidative stress and help to improve the human immune system. Goda heenati

Goda heenati is elongated between 150-170 cm including 4-5 tillers. Leaves are normally appeared as brownish green. It is 3½ months aged variety which produces red medium size grains. Hull of the grain is brownish colour. The grain yield is around 38 to 45 bushels per acre. Traditionally farmers believe that this variety is suitable for higher elevations but at present it is cultivated in all parts of the country. However it is not suitable for iron toxic rice fields. Cooked rice is not very tasty but rich in protein, zinc, vitamin E and natural antioxidents. Ancestors believed that this was able to develop immunity in the human body. This can be used to treat patients suffering from inflammations, diabetes, neurological diseases, cholesterol and oxidative stress. Madathawalu

One of the 4 month rice variety which is suitable for muddy rice fields cultivated in Maha season. It can be cultivated in all districts in the island. Specially this variety is recommended to acidic soils. The plant height elongated approximately 130 cm with 20 to 30 tillers . The variety produces 100 bushels per acre of yield under favorable condition. It is recommended for both organic and general rice cultivation. Protein, minerals and fat content in grain are comparatively higher than most of varieties. It is rich in protein, fat and digestible enzyme and it facilitate to easy digestion of nutrients. In addition it has large amount of fat, iron, zinc, vitamins and minerals. This variety is able to remove toxic components specially some cancer agents from the human

body. This variety can clean the blood circulation system and promote the activity of sweating glands. It strengthen the

immune system and suitable to feed infants and lactating mothers. Medicinally it is important treat diabetes and oxidative stress. This is one of the best varieties for organic rice farming because it might give good yield. Rathdel Rathdel is a 2-2½ months aged variety with tasty red rice. It is suitable for cirrhosis, skin disease like rashes, tuberculosis and lung diseases. Viral diseases can be prevented by porridge or soup of Rathdel. It is recommended for health activity of the urinary system and is important to flush toxic excretory matter and cools the body. It helps to reduce formation of stones in the pancreas. Other than that roasted and ground Rathdel raw rice tempered with ghee reduce the formation of stones in the bladder and gall bladder. Boiled Rathdel rice mixed with ghee enhances male sexual potency.

Figure 11 Goda heenati

Figure 12 Madathawalu

Maa-Wee Usually Maa wee varieties are categorized in to one group belonging photo period sensitive 5-6 months aged varieties. "Kuru Maa Wee" (Dwarf variety), "Baala Maa Vee" (Short-aged variety) and "Maha Maa Wee",Kohu Maa

Wee and Palatuwa Maa Wee are included into Maa wee sub varietal group. This is mainly cultivated in Wet and Intermediate zones of Sri Lanka. The average height of plant is ranged between 150-180 cm along with 15-20 tillers. At the maturity period lower part of the plants grow horizontally to the soil and remaining part grows vertically bearing heavy panicle. Maa wee are able to tolerate submergence condition because after the flash flood panicle bearing upper part of the plant emerged up to 2-3 feet from the soil. The yield of this variety is around 60-70 bushels per acre. They can be harvested only in Maha season. The dehulled samba type grain appears in meroon colour. All these varieties are rich in high nutritional and medicinal value. In addition it has

comparatively high iron and zinc content. Intake of cooked rice help to cools the body and to maintain the body shape. It is able to reduce the obesity and the body weight. Specially it is a good

remedy for patients with cardio vascular diseases, tuberculosis and diabetes. Cooked rice has low Glycemic Index (GI) value ranged from 25-30%. "Baala Maa Wee" was a four-month variety which was popular in the Rathnapura district and widely used in the treatments for gangrene, jaundice and obesity. It helps to cool the body. In addition it is recommended to lactating mothers. Before cooking, it is better to keep rice in water for some time. This is culturally important because seeds are used to store in initial brick of Buddhist sthupa and new buildings. Dik wee

Dik wee is very popular traditional variety in Wet Zone. It belongs to 4-4½ month age category. The culm height is around 145 cm and it bears about 10-12 tillers. Though it is tall resistant to lodging. It has medium size red grain and 50-60 bushels per acre. Grains of Dik wee contain high level of zinc and natural antioxidants. This is used to treat gangrene, jaundice, inflammations, diabetes, cancer, neurological diseases, high cholesterol and oxidative stress. It is highly recommended to expecting mothers because of high nutritional value. Masuran Farmers believed that the name was derived based on the medicinal importance of the variety. Masuran is a 3½ month

aged medium size red rice variety but it can be harvested within 4½ month in Maha season. Thought the height is around 145 cm is resistant to lodging. At the maturity period leaves become droopy hence it reduces the weed growth. The variety is highly recommended to cultivate in Wet zone and resistant to blast disease. It produces grain yield around 55 bushels per acre. Traditionally it is useful for preventing and treating diabetes, inflammations, cancer and neurological disease patients. It is able to reduce cholesterol level of the body and oxidative stress.

Figure 13 Maha maa wee

Figure 14 Dik wee

Figure 15 Masuran

Dahanala Usually Dahanala is grouped into 3½ month age category. It produces red colour medium long size grain. Plant grows about 120 cm at maturity period with nearly 9 tillers. Dahanala produces grain yield ranged between 45-50 per acre. Specially this is being cultivated in Wet Zone and is good resistant source for rice trips because of high density of trichomes on the leaf lamina. Usually this is used for preparing congee and porridge. It is rich in protein, zinc and iron. It is prescribed for lactating and expecting mothers, patients with diarrhea and hepatitis. Since long time ago it is used for giving first meal of infants. Indigenous doctors recommend eating cooked rice of this variety to control diabetes. In addition to that this helps to reduce the mental depression. Hatada wee

Hatada wee is an important short duration variety which can be harvested within 70 days. Due to short age

characteristic it is suitable to sawing after the flood or water limiting condition. It is able to control diabetes, blood vomiting, internal hemorrhage in the body. Generally intake of rice cools the body. In addition to that it increases the body strength and helps to reduce the body pains. Based on scientific research, it can be categorized into low GI food. Deveraddari

This is highly suitable for rice fields affected by flash floods and muddy soils. Therefore this is popular in Galle,

Matara, Kalutara and Rathnapura districts. It can be

harvested within 3½ months period in Maha season while from 4 months in Yala season. It is taller variety grows up to 150-160 cm but it bears low number of tillers. It is highly resistant to rice blast disease. The grain has high amount of zinc. The variety produces 25 to 30 bushels grain yield per acre. It is able to improve the immune system of the human body. Kahata wee

It is highly recommended for sandy and high iron bearing soils. The grain yield ranged between 50 to 60 bushels per acre. It is a 5 months aged variety but it can be harvested within 4½ month period in Maha season. The culm height is around 165 cm. The grain is medium size and red in colour. Plant is moderately resistant to rice blast disease. Grain enriched in high amount of zinc and natural antioxidants. People believed that it was able to improve the immune system. Suduru samba

This is one of photo period sensitive variety which can be harvested within 4 months in Maha season but it

takes 4½ months for harvesting in Yala season. The height varies between 160-180 cm. Due to the height it

might be lodged before harvesting. Usually this variety bears around 9 tillers. Ultra short round or very small samba type white grains collectively produce around 50 bushels per acre. Cooked rice is aromatic and non sticky with good taste. This is one of variety resistant to rice blast disease.

Figure 16 Dahanala

Figure 17 Hatada wee

Figure 18 Deveraddari

Figure 19 Kahata wee

Figure 20 Suduru samba

Suwnda samba This belongs to 3½ months age maturity group. The height is around 115 cm and main culm bears around 14 tillers. It produces 35-40 bushels per acre yield and the grain type is short round red in colour. Cooked rice is aromatic and tasty but slightly hard in texture.

Gonabaru Four months aged rice variety with medium size grain with red pericarp. It is recommended to cultivate in both Wet and Dry zone. It grows up to 160 cm height with low number of tillers approximately 5 tillers. The plant architecture seems to be bushy with drooping leaves at vegetative stage which is suitable for controlling weeds. Gonabaru produces grain yield ranged from 30 to 40 bushels per acre. Cooked rice is non sticky and slightly tasty. Specially it is used for preparing “Habala pethi”. It has high nutritional and medicinal value. It is rich source in zinc. Gonabaru is

a good source for treating diabetes and oxidative stress. Specially this is able to develop immunity of the human body.

Murungakayan This can be cultivated in both Yala and Maha season. It is very popular in North Central province in the island. Murungakayan is one of highly productive variety which produces 60 to 65 bushels per hectare. The grain is white in colour and has medium size grain. The height is ranged between 125 to 135 cm. It is remedy for gangrene, jaundice and good for expecting mothers. High nutritional value enhance the growth of the foetus and useful for the mother at her confinement. Pokkali Traditionally Pokkali is cultivated in

saline affected rice fields located at south western coastal belt including

Hambantota, Matara, Galle, Kalutara, Colombo and Puttalam districts. It can tolerate very high saline conditions and very good source for national and international rice breeding programmes for improvement of saline tolerant improved rice varieties. The plant height varies between 130-140 cm. It produces around 10 tillers. It is one of 3½ months variety with bold red grains. It produces the grain yield around 40 bushels per acre. Specially the grain is rich in protein. Scientifically it is proven that it is able to use as medicine to treat oxidative stress. In addition, indigenous doctors believe that it has antibacterial effect.

Kuruluthuda Kuruluthuda is a 3½ months variety with red long grains. Farmers cultivate this variety for both flash flood and salinity condition. It is highly nourishes and it contains high protein, fibre and necessary fatty acids. Cooked rice is comparatively tasty for eating. It improves bladder function and enhances male sexual potency. It provides comparatively

Figure 21 Gonabaru

Figure 22 Murungakayan

Figure 23 Pokkali

Figure 24 Kuruluthuda

high energy. It is recommended for consumption to person having high cholesterol in the blood. Sulai Sulai is recommended for boggy and muddy rice fields. It is somewhat tolerate to flash flood and popular in Galle, Matara, Kalutara and Rathnapura districts. The variety can be harvested within 4½ months period. Usually it grows up to 160 to 175 cm with low number of tillers. The grain yield is around 40 to 50 bushels. It is rich in nutrients and able to develop immunity of the human body. Herath banda

This is very popular variety in Wet Zone. It belongs to 3½ months age duration and produces 120-135 tall plants. It has comparatively high yield and it is around 45-60 bushels per acre. Comparatively low number of tillers can be seen. Cooked rice is slightly tasty and non sticky. Traditional doctors recommend this variety for improvement of the immunity of the human body. The medicinal and nutritional values of some varieties are proven by scientific research conducted by different institutes of Sri Lanka. Findings of those experiments are tabulated in table 4. Resurreccion et al. 1979; Singh and Juliano 1977; Cagampang et

Table 4. Some nutritional and health concern properties of grains of popular traditional and improved rice verities Variety Grain quality properties

Co

lou

r

Pro

tein

(%

)

Fat

(%)

Fib

re (

%)

Fe (

pp

m)

Zn (

pp

m)

Am

ylo

se (

%)

An

tio

xid

en

t

(ab

s/m

g/m

l)

An

ti a

myl

ase

acti

vity

(in

hib

itio

n %

)

An

ti g

lyca

tio

n

acti

vity

(In

hib

itio

n %

)

Rath suwendel R 12.9 2.6 1.1 24 31 29.2 2.8 66.5 87.4 Pachchaperumal R 13.3 2.8 0.8 30 32 27.7 3.3 73.7 82.1 Batapola el R 11.1 2.5 1.5 24 28 28.4 1.8 77.1 85.4 Kalu heenati R 11.4 2.7 1.6 27 35 29.2 2.7 69.9 89.3 Rathu heenati R 10.9 3.0 1.2 34 39 26.5 2.7 72.5 84.6 Beheth heenati R 11.4 2.7 1.0 22 29 27.4 1.7 60.4 84.3 Sudu heenati R 8.8 2.6 1.1 28 30 27.4 1.9 87.1 90.9 Goda heenti R 12.2 2.2 1.1 22 33 28.2 2.3 92.3 91.3 Madathawalu R 11.5 3.0 1.0 28 34 28.4 1.7 70.4 83.7 Dik wee R 11.7 2.4 1.1 20 33 29.2 2.3 83.7 90.4 Masuran R 7.8 - 1.0 24 25 28.2 1.8 90.1 91.3 Dahanala R 12.4 2.6 0.9 30 37 27.6 1.9 46.7 88.8 Deveraddari R 11.7 2.7 1.0 25 34 27.7 ND - - Kahata wee R 11.4 2.5 1.1 21 32 28.9 2.7 66.8 88.9 Gonabaru R 10.6 1.0 22 30 28.7 2.1 56.5 84.1 Sulai R 10.7 2.5 0.9 23 38 28.7 2.1 79.4 85.2 Herath Banda R 10.9 2.4 1.2 22 32 28.0 2.1 82.1 83.6 Suduru samba W 12.1 2.6 1.1 28 30 27.4 1.9 31.9 26.7 Rath el W 11.1 2.9 0.9 29 32 29.6 0.5 14.2 19.2 Bw 364 R 10.0 2.9 0.9 20 27 27.9 0.4 80.6 83.8 At 353 R 8.7 2.5 1.5 19 35 28.1 1.5 74.7 81.3 Bg 406 R 8.8 3.0 0.9 17 29 25.1 1.4 68.8 78.7 Bw 361 R 6.4 2.5 1.0 21 23 27.3 1.2 - - At 311 R 9.3 1.7 0.8 25 27 22.7 - - - Bg 352 W 7.5 4.3 1.6 19 29 29.4 0.7 39.7 26.3 Bg 360 W 7.4 2.5 1.9 18 25 26.3 0.6 12.4 19.6

Figure 25 Herath banda

Bg 359 W - - - 22 - - - 8.1 17.4 Bg 358 W 6.6 2.9 1.0 18 27 28.4 0.4 6.6 18.1

al. 1976 reported that rice contain around 7.7% of protein. In fact all most all tested traditional varieties show high amount of protein than improved varieties but one of recently recommended improved rice variety named Neeroga (At 311) shows combatively higher amount of iron content in grains. Rice varieties, at degree of polishing 8–10% were analyzed for iron and zinc. Simply we are able to say that some of traditional varieties show comparatively higher amount of iron content than improved varieties. According to the results, most of traditional varieties and some improved varieties show high amount of zinc content. In addition to that the nutritional components and some health concern properties were analyzed by several scientists. Rice bran was screened for anti amylase and anti glycation activity. Experimentally proven that the anti amylase and anti glycation activity is important to control diabetes mellitus. Increased protein glycation and the subsequent build-up of tissue advanced glycation endproducts (AGEs) contribute to the pathogenesis of diabetic mellitus. Protein glycation is accompanied by generation of free radicals through autoxidation of glucose and glycated proteins and via interaction of AGEs with their cell surface receptors. Glycation derived free radicals can damage proteins, lipids and nucleic acids and contribute to the oxidative stress in diabetes. There are some compounds with anti-glycation activity as they may have therapeutic potential in delaying or preventing the diabetic complications. It clearly shows that Sudu heenati, Goda heenati, Dik wee and Masuran show significant effect to reduce diabetes than other all varieties due to high level of inhibition rate of diabetic related functions such as anti glycation and anti amylase activities. Results reviled that the red pericarp varieties have more inhibitory activity of amylase and glycation. Natural anti-oxidants in rice grains are more important to react against oxidative reactors in living cells and ultimately reduce the oxidative stress. According to findings content of antioxidant in red pericarp grains is higher than white pericarp grains and comparatively higher in some traditional varieties. As an overall conclusion red pericarp rice has more nutritional and medicinal value than white pericarp rice. According to the results some traditional varieties as well as red pericarped improved rice varieties are medicinally and nutritionally important for human beings. References Bentota A.P., Sirimal Premkumra, Kanchana Abeysekara and Susantha Molligoda (2017). Traditional Rice of Sri Lanka. Sri Lanka Telecom Calander. Elosta A., Ghous T., Ahmed N. (2012). Natural products as anti-glycation agents: possible therapeutic potential for diabetic complications. Curr Diabetes Rev,8(2):92-108 pp. Herath M. T., Damitha Rajapakse, Sukumal Wimalasena, M. K. Bandu Weerasooriya (2011). Iron content and availability studies in some Sri Lankan rice varieties. International Journal of Food Science and Technology :46, 1679–1684 pp. History of Sri Lanka (2009). Department of Education, Sri Lanka. Mathugama Seneviniwan (2010). Indigenous paddy varieties and traditional knowledge. Economic Review: April/ May 2010 54-58pp. Properties of some Traditional Rice Varieties of Sri Lanka (2011), Industrial Technology Institute Rice Research and Development Center, Bombuwela Premakumara G.A.S. W.K.S.M. Abeysekera A.W.D. Ratnasooriya, N.V. Chandrasekharan c, A.P. Bentota (2013). Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varieties. Journal of Cereal Science :58, 451-456 pp. Wikipedia. Traditional rice of Sri Lanka, https://en.wikipedia.org/wiki/Traditional_rice_of_Sri_Lanka Prepared by-DM Withanawasam 02 February, 2017

Regional Rice Research & Development Centre Department of Agriculture Bombuwela